Friday, 8 October 2010

Formal Hall Menus Michaelmas Term Week 2

Serving Formal Hall

Graduate Matriculation Dinner
Monday 11th October

Roasted Pumpkin Soup
Topped with curried pecans
Roast Pheasant wrapped in Pancetta and filled with a game farce
Caramelized red cabbage, goose fat roasted Chateau potatoes, roasted
apples and cider jus

(V) Roasted Vegetable and Goat’s Cheese Pithivier
Caramelized red cabbage, roasted Chateau potatoes and red onion chutney
Warm Pomegranate Sangria
With poached fruits and honey ice cream

Feast Night Formal Hall
Tuesday 12th October

Salmon Pastrami
Toasted sourdough

(V) Aubergine Caviar
Pear-Fennel Sorbet
Warm Salad of Moroccan Spiced Duck Confit
Couscous with salted lemon and watercress

(V) Moroccan Spiced Tofu
Couscous with salted lemon and watercress
Fig Tatin with Browned Butter Ice Cream
Burnt orange syrup

Feast Night Formal Hall
Wednesday 13th October

Grilled Sea Bream
Crushed parsnips and hazelnut Velouté

(V) Goat’s Cheese on Brioche
Balsamic and pear
Roast Sirloin of Beef sous vide
Pumpkin puree, fondant potato, spinach, Cabernet Sauvignon jus

(V) Organic Cheddar and Leek Tart
Hibiscus Cream with Raspberry Sorbet
Dessert Fruit and Macaroons

Formal Hall
Thursday 14th October

Grilled Trout Fillet
Basil sauce, watercress and radish salad

(V) Beef Tomato and Mozzarella
Basil sauce, watercress and radish salad
Roasted Leg of Lamb
Leek and cheddar mash, wilted greens and rosemary jus

(V) Wild Rice and Parsnip Suppli
Italian rice fritters with cauliflower and mushrooms
Warm Chestnut Cake
With chocolate sorbet

William Pitt Seminar Dinner
Friday 15th October

Lobster Pancakes
Peashoot salad and ginger-carrot emulsion

(V) Mozzarella and Olive Pancakes
Venison Haunch sous vide
Pan-roasted butternut squash, braised shallots, crispy bacon and champ

(V) Tomato, Spinach and Basil Sformatino
Lemon Sabayon-Pine Nut Tart
Honeyed Mascarpone cream

Formal Hall
Saturday 16th October

Velouté of Pea and Coconut
With coconut froth
Roasted Free-Range Chicken Supreme
Sweet potato puree, warm compote of tomato, basil and red peppers

(V) Sweet Potato and Coconut Polenta
Asian vegetable fricassé
Cylinder of Chocolate
Milk chocolate mousse, white chocolate ice cream, coffee bean custard, chocolate spear

Formal Hall
Sunday 17th October

Cream of Celeriac Soup
Truffle oil and parsley
Roast Breast of Turkey
Goose fat roasted potatoes, bacon wrapped chipolata, roasted parsnips and carrots

(V) Green Pea Ravioli
Saffron butter and truffled beetroot salad
Warm Pear Batter Cake
Cinnamon ice cream

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